Monday, September 21, 2009

Yummy to the extreme

Things that are not photogenic with my not so awesome camera: things that are white, which mostly today includes tzatziki sauce and the pita bread. So I’ll provide the links for both of those, but only talk about the kebabs here.

These kebabs were awesome, I was unsure about how cooking something covered in yogurt was going to go down, but that all burned off and left a slightly lemony purely delicious meat. I love lamb, as a side note. Like love, like I don’t understand why I forgot about it until this recipe and never buy it at the store. Maybe because the word lamb is so cute and makes me feel like a bad person? Something for you all to ponder.

Adapted from Smitten Kitchen, as well as the Pita and tzatziki
Lamb Kebabs

1 pound plain yogurt (regular or lowfat)
1/4 cup olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (This takes more than the lemon you bought for zest)
5 tablespoons fresh whole rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb (I used a shoulder cut that was awesome)
1 red onion

First mix everything except for the lamb and onion together in a bowl. Stir. Cut the lamb (using scissors people! How thrilling is that?) into little kebab sized chunks about an inch and a half big. Let marinate between two days and four hours, then stick on a kebab stick as well as cut up pieces of red onion. Pop on the grill for a about 10 to 15 minutes. Serve with tzatziki and homemade pita.

Now eat.

1 comment:

  1. It was very yummy!!!! Way to go T!!!